Sous vide is a very precise cooking technique when it comes to temperature control. This is especially useful for cooking meat and fish, because proteins react strongly to a difference in temperature. A difference of 2 degrees Celcius or 5 … Continue reading Chicken Breast Sous Vide Time Experiment
The topic of chilling after cooking sous-vide, also referred to as “shocking” or “ice bath”, is frequently debated in sous-vide support groups on Facebook. Some people insist chilling after sous vide should always be done, others don’t understand its use … Continue reading The Use of Chilling After Cooking Steak Sous-Vide
Yesterday I was interviewed by Jason Logsdon of Amazing Food Made Easy for the Exploring Sous Vide Show. Click here to watch the full interview on Facebook. It was great to talk to Jason about topics like how to use … Continue reading Pork Neck or Pork Shoulder Sous Vide Temperature Experiment
Octopus can be tough and tasteless, but when cooked sous-vide more flavor is retained and it will be tender with the right combination of time and temperature. So far I have always used 4 to 5 hours at 77C/170F or … Continue reading Octopus Sous-Vide Time and Temperature
The season for white asparagus started very early this year in the Netherlands due to the warm winter, but then came to an abrupt end caused by a shortage of people to harvest them due to the Corona crisis. But … Continue reading White Asparagus: To Sous-Vide or Not To Sous-Vide?
Years ago I performed an experiment to find out whether I liked dry curing or wet curing pork tenderloin before cooking it sous vide. The conclusion was that for meat I preferred to just season with salt right before cooking … Continue reading Briefly Curing Fish Before Cooking
Cooking sous-vide can be confusing, as recommendations for time and temperature can vary considerably. Personal preference plays a role in this, as well as misconceptions about food safety (i.e. using higher temperatures than necessary). For pork belly I’ve seen recommendations … Continue reading Pork Belly Sous-Vide Time and Temperature Experiment
Blade steaks are a cut of beef from the shoulder area with a fascia (tough connective tissue) in the center. If the same part is sliced the other way and the fascia is removed, it is called a flat iron … Continue reading Beef Blade Steak Sous-Vide Time & Temperature Experiment
Six years ago I blogged for the first time about a technique that I called “warm aging”. Aging is a technique that is used to improve the texture of meat and sometimes also to give it more flavor by the … Continue reading Sous Vide Warm Aging Revisited
Many recipes for pork loin or pork tenderloin will tell you to brine them, so the meat will be more tender and juicy. And many people keep on brining when they prepare the pork sous-vide, even though that cooking technique … Continue reading Pork Loin or Tenderloin Sous-Vide: To Brine or Not To Brine?
Veal scaloppine is one of my favorite Italian secondi di carne (meat dishes) and I prepare it often. (Please note that the Italian singular is scaloppina, plural scaloppine. The American “scaloppini” is as wrong as talking about “one panini” (which … Continue reading Veal Scaloppine: To Sous-Vide Or Not To Sous-Vide?
Sometimes a picture says more than a thousand words, but in this case the picture above doesn’t completely convey the difference between the two pieces of roast beef. Both are cooked to a core temperature of 55C/131F. The one on … Continue reading Roast Beef: Oven Versus Sous-Vide
Before talking about herbs or no herbs, I would like to compliment SousVide Supreme for their excellent customer service. After six years of faithful service, my SousVide Supreme water oven had burnt out. I e-mailed customer support about this, and … Continue reading Sous-Vide With or Without Herbs in the Bag?
Side by side experiments are a great way to find out if what you are doing when cooking actually makes a difference. For instance, is it worth making pesto by hand with pestle and mortar instead of in the blender … Continue reading Cooking Sous-Vide With(out) Sauce Experiment (Coda alla Vaccinara)
Rabbit meat is very lean and easily becomes dry and/or tough. With sous-vide this can be fixed: the meat will be tender and succulent. So far I’ve been cooking rabbit sous-vide for 3 to 4 hours at 60ºC/140ºF. Sometimes it … Continue reading Rabbit Sous-Vide Time and Temperature